Herb Crusted Pork Tenderloin

Tender and juicy Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic, seared to lock in the flavors and quickly roasted in the oven.  

Sliced Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic on a bed of spinach on a large plate

Pork tenderloin is one of my favorite meals to make. I've discovered a way to cook the best pork tenderloin that's juicy, will melt in your mouth, and cooks in just 30 minutes!

Pork tenderloin is usually sold in individual packages in the meat section of the grocery store.  Usually there are 2 tenderloins in one package.  One tenderloin usually weighs about a pound and is the ideal size if you're cooking for two.  When you cook two tenderloins, you may be lucky enough to have extra for a couple of lunches and at least one dinner or two!

Why This Recipe Works

  • Pork tenderloin is easy to cook, it's lean, it tastes great and is lovely to serve to guests.
  • One thing I love about pork tenderloins is that they easily lend themselves to a variety of flavors. You can even mix together a few of your favorite spices and create your own flavorful rub.

What Is Pork Tenderloin?

Few other proteins are as tender and juicy as a pork tenderloin. In addition to its fabulous flavor, this meat is incredibly easy to cook.

Pork tenderloin is also called pork filet or pork tender. It comes from the muscle that runs alongside the backbone. This boneless cut of meat is very lean and cooks quickly.

Sliced Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic on a bed of spinach on a large plate

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

  • Pork tenderloin
  • Garlic
  • Dried basil, dried oregano, dried thyme black pepper, and salt
  • Olive oil

How To Make This Recipe

  1. Place a cast iron skillet in the oven on a middle rack and heat the oven to 450 degrees F (230 degrees C). The skillet will heat along with the oven. Remove from the oven and add olive oil to the skillet. Give the pan a swirl so that the oil coats the entire bottom.
  2. Mix together the garlic, basil, oregano, black pepper, salt, and thyme in a small bowl. Sprinkle the seasoning mix over the pork and rub the spices in with your fingers. Place the pork in the skillet and using oven mitts, return the skillet to the oven and bake for 10 minutes.
  3. After 10 minutes, remove the skillet from the oven and using tongs, flip the pork over. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting another 15 minutes.
  4. Remove the skillet from the oven.
  5. Transfer the pork to a large plate and cover with foil. Let them rest 15 minutes before serving. The pork is done when its internal temperature registers 145 degrees in the thickest part of the meat.

Expert Tips

  • Season the pork on all sides: Make sure the tenderloin is completely coated with the spices and feel free to experiment with your favorite spices and spice blends. You can even season the pork simply with just salt and pepper.
  • Trim fat if necessary: Most tenderloins are sold already trimmed of fat. If the one you purchase still has a bit of fat left on, remove it with a sharp knife.
  • Be sure to cover the pork before slicing: Letting the pork "rest" for about 15 minutes after cooking is important. It allows the juices to reabsorb back into the meat so you are sure to have the juiciest pork possible.

Frequently Asked Questions

What Do I Look For When Buying Pork Tenderloin?

Pork tenderloin is found in the meat section of the grocery store. The tenderloin is a small cut of pork tenderloin, usually weighing around 1 to 1 ½ pounds, you'll usually see two in a sealed package.
You might see some tenderloins in a marinade. Personally, I don't purchase these. I like to season the meat myself, this controls the amount of salt and oil used.

How Do I Freeze Pork Tenderloin?

Raw pork should be wrapped thoroughly and tightly. Use butcher paper or double wrap the pork in plastic wrap and then place in freezer zip topped bags. You might like to consider wrapping the pork in convenient portions, 8-ounces tends to be a good size to serve one or two.

Well wrapped tenderloin will keep well in the freezer for up to six months.

Raw pork should be thawed in the refrigerator for several hours or overnight depending on its size.

How Should I Use Leftover Pork Tenderloin?

Pork tenderloin leftovers are wonderful. If you'd like to make the entire tenderloin follow the same cooking instructions and double the ingredient amounts for each pork tenderloin.
Consider using leftover pork in sandwiches or mixed in with pasta.

Is Pork Tenderloin and Pork Loin The Same?

No, they are quite different. Pork Tenderloin is a boneless cut of meat that runs along the backbone that is long and narrow. A Pork Loin, which comes from the back of the pig, is much larger, being flatter and wider, and can come with or without a bone.

Overhead view of a Sliced Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic on a bed of spinach with sliced red bell peppers all on a large plate

If you're looking for a single Pork Tenderloin recipe, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site. 

Enjoy!

Tender and juicy Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic, seared to lock in the flavors and quickly roasted in the oven. | www.zagleft.com

Herb Crusted Pork Tenderloin

Tender and juicy Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic that is seared to lock in the flavors.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 2 lbs pork tenderloin
  • 4 cloves garlic, finely chopped
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons crushed black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil

Instructions

  • Place the skillet in the oven on a middle rack and preheat the oven to 450 degrees F. The skillet will heat along with the oven.
  • Pat the pork tenderloins dry with a paper towel and set aside. Combine the garlic, basil, oregano, black pepper, salt and thyme in a small bowl. Rub the spice mixture onto all sides of each of the pork tenderloins.
  • Carefully remove the hot skillet from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom of the pan.
  • Place the pork in the pan. (You can bend them to fit inside the pan if they're a little long). Return the pan to the oven. Roast for 10 minutes.
  • Flip the pork tenderloins over. Reduce the oven temperature to 400 degrees F and continue roasting another 15 minutes. The pork is done when it's internal temperature registers 145 degrees in the thickest part of the meat.
  • Transfer the pork to a large plate and cover with foil. Let them rest 15 minutes before serving.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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31 thoughts on “Herb Crusted Pork Tenderloin”

    1. Hi Danielle,
      You can also use a baking dish but the cooking instructions will be a little different. First, heat the oven to 400 degrees, rub a little oil over the pork and rub the spice mixture all over the pork. Place the pork in the lightly greased baking dish and bake for 25-30 minutes. The pork is done when the internal temperature is 145 degrees. I like to add a tablespoon of butter to the pork after I take it out of the oven and then cover the baking dish. Let the pork rest for 10-15 minutes, then spoon the juices and the butter that has melted over the top of the pork.

  1. I had almost forgotten about the deliciousness of pork tenderloin! It’s been so long since I’ve enjoyed this delightful entree. I love how your yummy recipe is quick and easy to prepare. Thank you so much for sharing. 🙂

  2. Sarah Walker Caron (Sarah's Cucina Bella)

    I LOVE that you crust this with herbs. Looks amazing. And I bet the leftovers are fabulous too.

  3. Cathy | Lemon Tree Dwelling

    I don’t make pork tenderloin nearly enough for how much my family loves it! I have to try your recipe!

  4. 5 stars
    I love the simple, yet elegant, recipe for pork tenderloin you came up with here!! I bet the flavors really shine and it is sure to please all of your guests!

  5. Dee Dee (My Midlife Kitchen)

    I’m with you that pork tenderloin is a great go-to meal. We always have a package in the freezer, and there are so many ways to flavor it that the options are always endless. Your version and flavors look fantastic! Now I need to get out a new package of tenderloins and make this one! Thanks! :o)

  6. Patricia @ Grab a Plate

    This is such a beautiful dish – love the presentation! Is it wrong that I’m already thinking ahead, and dreaming of sandwiches with the leftovers?!

  7. I enjoy eating pork tenderloin but I always seem to overcook it:( Your recipe looks amazing; I am inspired to give another go!

  8. Matt @ Plating Pixels

    I’ve cooked regular pork loin with garlic and fresh herbs. Absolutely wonderful and want to try tenderloin now!

  9. Whenever I come across amazing recipes like this, I wish my husband ate pork! He doesn’t eat it, so I don’t cook it often, but the next time he’s out of town, I’ll definitely be trying this recipe!

    LiveLifeWell,
    Allison

  10. Becky Hardin | The Cookie Rookie

    I have to put this pork loin on the dinner menu. Looks so moist, tender and juicy!!! YUM

  11. Chrisy @ Homemade Hooplah

    5 stars
    This is just beautiful 😀 It’s been forever since i’ve had pork tenderloin – I’l have to pick some up and try your recipe!

  12. Carrie @Frugal Foodie Mama

    Okay, so how have I never made a pork tenderloin before?? You make it sounds so crazy easy to make too. I will have to try this recipe soon. 🙂

  13. I always loved going to Grandma’s for dinner when she made pork tenderloin. She always made it with cooked carrots though, and I’m not a huge fan of cooked carrots. I can’t wait to try this.

  14. Kristen @ A Mind Full Mom

    I love pork tenderloin–makes such an easy and tasty dinner! This recipe looks especially tasty!

Comments are closed.

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